I recently went on vacation to Michigan (which is also home), and returned to DC with a ton of fruit!

After some thinking, I decided on making lots and lots of jam.

From left to right: Apricot, Tart Cherry, Vanilla Bourbon Peach

The Apricot and Cherry recipes came directly from the Pomona's Pectin package. The Peach was adapted from a Blondie's Cakes & Things recipe.

I also made blueberry sauce, for my cousin Ben. We had attempted blueberry jam earlier in the year, but used a different kind of pectin (and not enough sugar), and it never jelled. He loved the resultant sauce so much he requested we try and recreate it. I used half the pectin amount, and increased the berry volume. It worked well!

I didn't want to make this post super image heavy. If you're interested, there are more pictures in my blog post.